Enchilada Pasta is hands down one of my all time favorite weeknight dinners. Cheesy, beefy pasta cooks right in the enchilada sauce to create a one pot meal that is not only packed full of flavor, but is quick and easy to make, with minimal clean up.
If you are looking for a dinner that everyone will love, and that you can get on the table in under 30 minutes, enchilada pasta won’t let you down.
Reasons You’ll Love this
Flavor – The flavorful combo of ground beef, beef broth, enchilada sauce, pasta, cheese and spices will make everyone’s mouth water.
Easy – It doesn’t get much easier than this. You simply throw it all together, stir and dinner is on the table in about 30 minutes.
On Hand Ingredients – There’s a good chance you might already have all the ingredients you need on hand!
One Pot – One pot meals aren’t only easy to make, but they save time on clean up – who doesn’t love that?
Flexible – This recipe is so flexible. Swap turkey for the beef. Only have chicken broth? Use it instead of beef broth. Pick your favorite cheese, or leave it out. You can make this recipe yours!
Options – Add in corn, olives or tomatoes. Stir in cream cheese to make it creamier. Top with cilantro – or don’t. Use what you have or like!
Enchilada Pasta can easily be thrown together on a hectic weeknight, yet is so delicious that you’ll proudly serve it to dinner guests as well.
Approved by BOTH the picky eaters in my family, I can’t wait for you to try this delicious dinner in your home.
Ingredient Info
Let’s discuss how to make Enchilada Pasta, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
What You’ll Need
Reminder, the full printable recipe with amounts is found at the very bottom of the post.
Lean Ground Beef – You can use any variety of ground beef that you like. Ground turkey is also an option, though you might want to increase your seasoning a bit for more flavor. Make sure to brown it nicely before adding in the liquid. The little brown bits on your pan that you get when cooking meat give so much flavor!
Pasta – Rotini pasta is the best pasta for this recipe, but you can use others if desired. Do not pre cook the pasta, it cooks in the broth and enchilada sauce. Because different pasta brands will have different cook times, you will want to check the pasta to make sure it’s cooked to your liking prior to serving.
Seasoning – Taco seasoning is easy, but you add individual spices as well. Feel free to get creative, use more or less depending on your tastes, and feel free to add other seasonings if your family enjoys them. For chili powder, Gebhardt Chili Powder is my favorite!
Enchilada Sauce – The enchilada sauce you use will add a lot of the flavor to the dish – so make sure it’s one you like! I have a great homemade red enchilada sauce recipe, but honestly I usually just use premade to keep this quick and easy. My favorites are Trader Joes and Macayo’s. Go mild or hot, whatever you prefer.
Cheese – Mozzarella, pepper jack, cheddar or Monterey Jack are great options. I do recommend grating your cheese versus using the pregrated packages. Freshly grated cheese just melts better.
Broth – While beef broth, or stock, really is the best option for this recipe, you can absolutely use chicken or vegetable broth as well. Beef broth/stock just packs the biggest flavor punch.
Optional Items – Feel free to mix in some corn, olives, diced tomatoes, cream cheese, sour cream or even some black beans. One of the beautiful things about this recipe is how flexible it is!
Step by Step Instructions
Reminder, the full printable recipe is found at the bottom of the post.
- Heat the olive oil in a large, deep skillet or dutch oven over medium. Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the garlic powder, chili powder and cumin to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish with cilantro if desired.
Tips and Advice
Storage
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze in an airtight container for up to two months. Defrost in the refrigerator before reheating.
- The pasta can be reheated in the microwave in 30 second intervals until heated through or a 350 degree F oven covered with foil for 20-25 minutes
Pick Your Pasta
Rotini pasta is recommended for this recipe as the shape of the pasta allows the sauce to stick easier. If you don’t have rotini on hand you can use any short, dry macaroni pasta instead such as penne, farfalle or elbows. Cooking time will likely need to be adjusted.
More Recipes To Try
Enchilada Pasta serves well with a variety of Mexican food. Here are some of my suggestions.
Don’t Forget Dessert!
Enchilada Pasta
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 pound ground beef* ground turkey can also be used
- 3 teaspoons taco seasoning or an equal combination of cumin powder, chili powder and garlic powder
- 20 ounces enchilada sauce if you have a 19 ounce can, that will work fine
- 2 cups beef broth chicken broth can also be used
- 8 ounces dry (uncooked) rotini pasta other similar shapes can be used
- 1 1/2 cups monterey jack, colby or cheddar cheese
Optional Ingredients
- 2 ounces cream cheese cut into 1″ cubes
- 1 cup corn thawed if using frozen
- green onions for topping
- fresh diced tomatoes for topping
- black olives for topping
- sour cream for topping
- cilantro for topping
Instructions
- Heat the olive oil in a large, deep skillet or dutch oven over medium.
- Add the onions and saute for 2-3 minutes until they start to soften.
- Add the ground beef and cook for 5-6 minutes until no longer pink, breaking up the beef with a spoon as it cooks.
- Add the taco seasoning (or garlic powder, chili powder and cumin) to the pan, stir well and cook for an additional minute.
- Add the enchilada sauce, broth and dry pasta and stir to combine. Cover the pan and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally until the pasta is tender and has absorbed most of the cooking liquid. Different brands of pasta will have different cook times.
- If adding sour cream, cream cheese or corn, stir in just before the last 2 minutes of cook time.
- Remove the pan from the heat and stir in the cheese. Add in any optional mix ins.
- Garnish as desired and serve.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Tammy Talley says
Made this recipe tonight and it was so yummy! The whole family was a fan 😋
Joaie says
I did use the green enchilada sauce